Lower Town Farm

Gordon Ramsey calls the meat from this farm “the best tasting meat in the world.” On this 500-year-old family farm, host farmer Matt Chatfield is a passionate and conscientious sheep farmer and a staunch supporter of regenerative agriculture. For the last ten years, his Cornwall Project has established working relationships with some of London’s best chefs to shorten their restaurant supply chains and boost the local farming economies. Matt raises beef cattle and “cull yaws” – the Cornish term for retired sheep slaughtered at 5-6 years – and partners with famed butcher Philip Warren to dry-age the meat. We’ll host a tight team of chefs in the field kitchen, including Cornwall native Ben Quinn who brings expertise in wood-fired and outdoor cooking. Longtime OITF friend Adam Dulye will hop the pond to join Ben for a feast that celebrates cull yaw as much as the summer bounty of Southwest England’s vibrant farming community. And Jim plans to do some drawing in the sand along the rugged Cornwall coast.